03/05/2023
🥑 Avocado Asparagus Veggie Bowl 🥗
Serves 4
Ingredients:
SEASONED CHICKPEAS
2 cups chickpeas, drained & rinsed
1 tsp ground cumin
1/2 tsp garlic powder
1 tsp sweet paprika
2 Tbsp extra virgin olive oil
VEGGIE BOWL
3 cups pea sprouts or watercress
1 bunch asparagus, washed & trimmed
2 large broccoli crowns, cut into florets
2 nearly ripe avocados, quartered
2 Tbsp fresh dill, chopped
2 Tbsp fresh lemon juice
sea salt & black pepper, to taste
*optional – pumpkin seeds
Directions:
1.) To make the chickpeas, combine them with the spices and 1 Tbsp olive oil to a mixing bowl. Heat the remaining Tbsp of oil in a large pan on medium heat. When hot, add the chickpeas. Cook until lightly crisped and warm. Season with salt and pepper to taste. Set aside.
2.) Prepare a grill for medium-high heat. Brush the cut sides of avocado and asparagus spears with olive oil. Season with salt and pepper. Then grill, turning frequently, until avocados are well-marked on all sides and asparagus is tender. Remove.
3.) Meanwhile, steam your broccoli either in the microwave covered in a glass dish with 4 Tbsp of water or in a steamer basket on stovetop until your desired tenderness.
4.) To assemble your bowls, arrange the sprouts or watercress at the bottom of 4 bowls. Top with the chickpeas, sliced avocado, asparagus and broccoli. Drizzle with the lemon juice, garnish with dill and pumpkin seeds if desired. Season to taste with salt and pepper.